Posts Categorized: Recipes we ❤

guest blog: Italpasta dishes it out

Italpasta‘s Ultimate Vegan Gluten-Free Pasta Salad

 

We are just days away from our favourite event in the city—Gluten Free Garage! And we couldn’t be happier to be supporting the GFG team again this year.

If you have attended Gluten Free Garage in the past, you know that our booth is BUSY—and that we’ve run out of plates two years in a row :/  Embarrassing, we know, but it just means that our #glutenfreepastalovers can’t get enough of our gluten-free pasta samples!

This year, we’re dialing it up a notch. We’ll be sampling THREE different recipes: Penne with Basil Tomato Sauce, our Ultimate Vegan Gluten Free Pasta Salad, and a Vegetarian Lasagna using our new Oven Ready Gluten Free Lasagne.

But that’s not all! We’re also sponsoring a GFG speaker session with the very talented Irene Matys, a local farm-to-table advocate and freelance food stylist who is a regular on The Marilyn Denis Show. Check out her mouth-watering Instagram account @TheSpicyOlive1 and look at the gorgeous farm-to-table Kale, Basil Pesto and Zucchini Gluten Free Lasagna that she created for Gluten Free Garage!

If you think that looks good, Irene is going to show 50 lucky GFG attendees how to take their gluten-free pasta dishes from ordinary to extraordinary with a few tips and tricks. You won’t want to miss her “Say Ciao to Boring Bowls of Pasta” presentation on Sunday May 27th at 12 noon! Everyone who attends will receive a gift bag with Italpasta gluten-free pasta samples to try their hand at saying ciao to boring bowls of pasta! Line up about 15 minutes early outside of the Wychwood Barns Community Gallery—it’s first come, first served.

We can’t wait to see our gluten-free pasta lovers at the 2018 Gluten Free Garage!

 

Irene Matys will show you how to take your pasta to the next level!

 

 

Joy to the world

When life gives you lemons, make these no-oven, no-bake lemon tarts!

 

The second I saw these bright lemon tarts in a recent edition of the Joyous Health newsletter, I had to have the recipe. How creamy and divine do these look? I’m so happy to share the recipe here with you.

 

Joy McCarthy will be speaking about gut health at Gluten Free Garage from 1:15 to 2 pm

 

These tarts were created by none other than holistic nutritionist and bestselling author Joy McCarthy, a woman who completely embodies her name. You just have to follow Joyous Health on Instagram to know what I mean. Lucky for us, Joy is returning as a vendor and a guest speaker to this year’s Gluten Free Garage! Be sure to stop by her table, where you’ll find her cookbooks, Joyous Health and Joyous Detox, along with her organic teas, body care (balms, body butter, deodorant and more) and new hair care products.

Joy will be giving her 45-minute talk “Gut Feeling: How your microbiome affects your mood, skin and stress levels” at 1:15 pm on Sunday May 27 at Gluten Free Garage. The microbiome encompasses tens of trillions of microbes that live on you and in you. The food you eat daily, your natural health supplement regimen and your lifestyle can either support these microbes or hamper them, allowing bad bacteria and yeast to proliferate. It’s absolutely fascinating how these microbes impact your mood, your skin and even your stress levels. In this session, you’ll learn about all the delicious and nourishing gluten-free foods you can eat daily to support a joyous microbiome!

Please note: All speaker sessions take place in the Wychwood Barns Community Gallery at Artscape Wychwood Barns. The entrance is off of Wychwood Avenue (the northeast side of the venue). Space is limited so please arrive a few minutes early and form a line.

“I wish my words could adequately describe it. I will try…it’s tart, sour, sweet, fresh and bright. Like an explosion for your salivary glands.” —Joy McCarthy

 

And now for Joy’s lemon tart recipe, which we know you are sure to enJOY!

CREAMY LEMON MACADAMIA NUT TART
(makes 4 tarts)

Ingredients

For the bottom:
1 cup macadamia nuts
¼ cup almonds
10-12 medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil

For the filling:
3 large eggs
1 tbsp lemon zest
¼ cup honey
½ cup freshly squeezed lemon juice
1 tsp vanilla
4 tbsp of coconut oil
1 tbsp coconut butter

Garnish:
dollop coconut yogurt
chopped macadamia nuts
coconut flakes

Instructions

To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.

Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.

Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and coconut butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. This process may take 10-15 minutes.

DO NOT STOP WHISKING :) Whisk continuously until it thickens.

Once the bottom crust is set, pour the lemon curd mixture into each cup. Put back in the fridge or freezer and wait until it’s set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge.

 

lasagna for GF pasta lovers

Sweet potato gratin lasagna made with Italpasta’s new gluten-free lasagna pasta and a creamy, dreamy béchamel sauce.

 

What do you want first? The good news or the great news?

Let’s start with the good news.

Our favourite gluten-free pasta brand, Italpasta, has added a new product to its gluten-free line: lasagna! Along with fusilli, penne, elbows and spaghetti, Italpasta now has five varieties of gluten-free pasta!

Made from a blend of rice, corn and quinoa, this certified gluten-free and non-GMO lasagna has the flavour and texture of traditional pasta (it’s kosher too!). You would never know the difference. Plus, it’s oven ready, so you don’t have to boil the noodles before cooking them! So far we’ve made two hearty lasagna dishes at home—one with a meat ragu and the other a vegetarian version—and they are now family favourites! As a busy working mom, I really appreciate cutting down on prep time—just layer the sauce, pasta and cheese and put it in the oven. (The trick is to use lots of sauce and make sure the noodles are covered well.) Then wait for the sensational smell to fill your kitchen as the lasagna bakes and bubbles away!

And now for the great news…drum roll, please…

We are so excited to welcome back Italpasta as platinum sponsor! This will be their sixth time as lead sponsor of Gluten Free Garage! On May 27th at Artscape Wychwood Barns, they’ll be sampling three different delicious pasta dishes—including a lasagna—and will have vegan and dairy-free options. At every GFG there is a lineup at their booth for most of the day, but this year we might need to bring in some crowd control!

 

Italpasta’s Chef Gianni Ceschia making pasta for the people at last year’s GFG.

 

Here’s a decadent lasagna dish to impress your family and friends.

GLUTEN-FREE SWEET POTATO GRATIN LASAGNE

Prep Time: 15 minutes | Cook Time: 1 hour 20 minutes | Serves: 6

Ingredients

1 pkg (250 g) Italpasta Gluten-Free Lasagne
2 medium sweet potatoes (8 oz/250 g), peeled and cut into 1/4-inch rounds
3 tbsp (45 mL) olive oil
3/4 tsp (4 mL) each salt and pepper, divided
1/4 cup (60 mL) butter
16 sage leaves
2 tbsp (30 mL) gluten-free rice flour
4 cups (1 L) 35% whipping cream
1/2 cup (125 mL) grated Parmesan cheese
1/4 tsp (1 mL) grated nutmeg
3 cups (750 mL) shredded mozzarella cheese
3 tbsp (45 mL) hazelnuts, toasted, crushed
1/3 cup (75 mL) crushed gluten-free amaretto cookies

Instructions

Preheat oven to 400°F (200°C). Toss together sweet potato rounds, olive oil and 1/4 tsp (1 mL) each salt and pepper. Arrange in single layer on baking sheet; bake for about 10 minutes or until tender.

Reduce oven to 350°F (180°C). Grease 8-inch (2 L) square baking dish; set aside.

Melt butter in saucepan set over medium heat; add sage leaves. Cook for about 5 minutes or until ends begin to curl and butter is browned but not scorched. Transfer sage leaves to paper towel–lined plate.

Stir rice flour into butter in saucepan; cook for 2 minutes. Whisk in whipping cream, a splash at a time, until smooth. Cook, stirring constantly, for 5 to 7 minutes or until thickened. Remove from heat. Stir in remaining salt and pepper, Parmesan and nutmeg.

Ladle 1 cup (250 mL) sauce into bottom of prepared dish. Top with one-third of the lasagne noodles, breaking noodles to fit snuggly. Top with 1 cup (250 mL) sauce, 4 sage leaves, 1 cup (250 mL) mozzarella, 1 tbsp (15 mL) hazelnuts and one-third of the sweet potato slices. Repeat layers twice. Top with remaining sauce and sage leaves.

Place heart-shaped cookie cutter in centre of lasagne and fill with crumbled amaretto cookies.

Cover with foil; bake for 45 minutes. Remove foil; bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 10 minutes before serving.

Tips:

♥︎ Grate whole nutmeg on a fine rasp for the best flavour.

♥︎ Pierce a medium sweet potato all over and microwave on high for 4 to 6 minutes or until tender. Let cool until easy to handle; peel and mash before adding to sauce if desired.

♥︎ Add a layer of shredded duck confit to make an extra-special lasagna.

 

Every gluten-free pasta lover deserves lasagna!
 

 

light and lemony from Italpasta

This gluten-free, dairy-free pasta featuring seasonal asparagus is light and lemony—the perfect dish for a spring day.

 

Asparagus and Pancetta Gluten-Free Pasta with Hazelnuts
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 6

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Elbows
2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
1 lb (500 g) asparagus, trimmed and cut into 1-inch (2 cm) pieces
1/2 cup (125 mL) diced pancetta
1 onion, chopped
2 cloves garlic, minced
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) coarsely chopped toasted hazelnuts
2 tbsp (30 mL) chopped fresh parsley


Heat olive oil in large skillet set over medium heat; sauté asparagus, pancetta, onion and garlic for 5 to 7 minutes or until vegetables are tender.

Meanwhile, in pot of boiling salted water, cook pasta according to package directions; drain, reserving 3/4 cup (175 mL) of pasta water.

Add pasta, pasta water and lemon juice to skillet; toss to combine well. Season with pepper. To serve, sprinkle with hazelnuts and parsley.

Tip: To toast hazelnuts, place nuts on baking sheet; bake in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and skins are blistered. Wrap nuts in clean tea towel and rub to remove loose skins.

 

We are so excited to welcome back Italpasta to Gluten Free Garage
for the 5th time as a Gold sponsor!

They’ll be sampling their new gluten-free pasta—made from a blend of corn, white and brown rice, buckwheat and quinoa—that’s GMO free and certified gluten free from the Gluten-Free Certification Program. Available in penne, fusilli, elbows and spaghetti, it looks and tastes like regular pasta. We can’t wait to taste what they’ll be serving up at #GFG17!

GFG guest speaker: Kathy Smart

Kathy Smart—holistic nutritionist and chef, bestselling author, TV personality, founder of Live The Smart Way, and did we mention North America’s gluten-free expert?—is speaking at Gluten Free Garage on Sunday May 28 at 11:30 am! She’s going to reveal the top 5 gluten-free foods you haven’t heard about and why you need to eat them. Then she’ll share some tasty ways to prepare and eat them. Below, she reveals a bit more about herself.

30 Questions for Kathy Smart

1. Three words to describe yourself. Happy/joyful, kind, loving.
2. Do you have a nickname? As a child, Squirt (I was little); to my husband, Sweet Pea; in my band, Rockstar; as a fitness trainer, Killer Kathy.
3. When did you find out you have celiac disease? When I was 12. (I’m turning 39.)
4. What food do you miss the most? Fresh bread rolls.
5. You travel a lot. What three things are always in your bag? Lipstick, gum and a little Strawberry Shortcake doll my best friend’s daughter gave me to look at if I get sad or scared.
6. What’s the last place you traveled to? Nicaragua.
7. What book are you reading right now? I am reading 5: The Optimum Nutrition Bible, All In (for the third time), Kindfullness, A Woman’s Spirit and Dr. Jensen’s Guide To Better Bowel Care.
8. Twitter or Instagram? Both.
9. Who should everyone be following right now? ME!
10. What’s your sign? Gemini
11. What’s your favourite food? Pancakes, and peanut butter. [See Kathy’s recipe for Protein Pancakes, below.]
12. Least favourite food? Caviar and pate (it tastes like cat food to me).
13. What’s the best thing about cooking? It feels like yoga in the kitchen—relaxing, fluid movements, peaceful, joyful and a dance of smells and flavours.
14. What do you love on your gluten-free pizza? Pineapple, bacon and hot peppers (salty, spicy and sweet—like me!).
15. When’s the last time you got glutened? Last year.
16. What was it you ate? Gravy sauce on a steak.
17. What happens to you? I become foggy and exhausted, have frequent bowel movements and typically throw up.
18. What do you do to make yourself feel better? Walk in nature.
19. Do you have a tattoo? If so, what and where? Not yet but I plan to! (It will be one word: peace.)
20. What’s your spirit animal? Wolf.
21. What’s the first thing you do when you wake up? Make coffee.
22. Who do you want to have coffee with? Ghandi, Mother Teresa, Neil Young or Corrie ten Boom.
23. When do you feel most beautiful? When I am smiling and happy.
24. What’s the worst thing about having celiac disease? People not taking into consideration my dietary restrictions when I’m eating out.
25. What’s the best thing about having celiac disease? Discovering new foods and tastes in different countries.
26. What’s one talent you wish you had? To be able to dance really well! I am a total klutz on the dance floor.
27. Who do you look up to most in life? My mom.
28. What food is always in your fridge? Watermelon and avocados.
29. What’s your go-to gluten-free snack? Gluten-free avocado toast.
30. On a scale of 1 to 10 how excited are you about life right now? 15!!

Click below for Protein Pancake recipe

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